Crusty and moist pound cake
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In the south we love our pound cake. You will find wedding cakes made out of the stuff! The drawback is most people are doing it wrong. Gasp! I know. Their cake is too dry and dense. It doesn't have to be that way.
This is the pound cake my mother made when I was growing up. My husband loves it. He asks for it. The cake forms a crust all the way around and just under the crust on the bottom of the cake (or top depending on whether or not you flip your bundt) is a creamy layer. It is divine.
And it's so simple, with simple ingredient's (just a LOT of those ingredients).
Warning: This cake will blow your diet.
What you'll need:
six eggs, beaten
3 sticks butter, soft
3 cups flour
3 cups sugar
1 tbsp vanilla extract
Begin by combining your eggs and butter in your mixer. Cream your butter.
Yup, all three sticks. I said this wasn't healthy, remember.
Add in your sugar just a little bit at a time.
Next add in your flour in half cup increments. Then add in your vanilla. Once everything is fully combined scrape the contents in to a greased bunt pan. Bake at 350 for 45 minutes.
Here is a tip DON'T whatever you do MELT YOUR BUTTER. It needs to be soft so it creams.
Then you get a creamy bottom coat just above the bottom crust!
What is your favorite childhood baked treat?
